Naturally-Sweetened Ketchup

Maybe it’s the fact that it’s Superbowl season, or maybe it’s that I’m just a FRENCH FRY addict, but I’ve been craving a nice ketchup recently.

I whipped this one up in ~record time~ to prep for some EPIC hash browns that I knew I’d be craving the next morning. To my (great) sadness, those hash browns did NOT end up working out. Whoops… I guess my morning brain is incapable of cooking potatoes. Don’t worry too much though, I got my potato fix with some fries at lunch 😉

Whether you enjoy this ketchup on a veggie burger, with fries, or on some good ol’ hashed browns, you’re sure to enjoy the fact that it’s naturally-sweetened, perfectly balanced, and super ready in under 10 minutes! 🙂

If you’re looking for another condiment recipe to try out, check out my Vegan Tzatziki Dip!

Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share

Ingredients

12oztomato paste(2 small cans for me)

1/2cupwhite vinegar

1/2cupwaterplus more to thin, if desired

1/3cupcoconut sugar*

2tsponion powder

1tspsalt

Instructions

Place all ingredients in a medium sized saucepan with heat set to medium/low. Stir until well combined (You can use a whisk for this if it's easier, but I didn't because I didn't want an extra dish to wash).

Stir until there are no lumps and water starts to evaporate. Keep mixture on heat until ketchup has reached desired consistency.

Let cool before transferring to storage container. Store in an airtight container in the refrigerator for no more than 2 weeks. Enjoy!

Hi, Harambee, it’s so awesome that you’re doing that cleanse!
If you’re allowed apple cider vinegar, that would be my first choice of substitution. If not, try using lemon juice as the acid component (3-4 tbsp would be my best bet, then add more water to replace the extra liquid). It might taste lemony a bit, but it’ll sure be healthier than the store-bought stuff! Hope this helps 🙂

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